Directions:
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.

Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Ingredients:
• 6 peaches, peeled & chopped
• 1 lb strawberries, sliced
• 1/2 lb seedless green grapes
• 1/2 lb seedless red grapes
• 3 bananas, sliced
• 1/2 cup granulated sugar

Dressing:
• juice of one lime
• 1/2 cup pineapple juice
• 1 tsp ground ginger

Directions:
Combine chopped and sliced fruits in a large serving bowl; toss gently. Sprinkle with sugar. Whisk together remaining ingredients in a small bowl or 1 cup measure.

Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly
before serving.

This fruit salad recipe makes enough to serve about 10 to 12 people.

Directions:
1. Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.

2. Preheat the grill for high heat.

3. Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.

4. Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.

Directions:
1. In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally.

2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat for 3 minutes on each side or until shrimp turn pink.

Sprinkle fruit balls with lemon juice, then honey. Chill.

Fold whipped cream into fruit before serving. Serve on crisp lettuce.

4-5 servings.

Cut chicken into 1 inch cubes. Alternating chicken, peppers, and tomatoes thread onto skewers. Combine butter and teriyaki sauce; brush on chicken and vegetables.

Broil, 5 to 6 inches from heat source, about 12 to 15 minutes or until chicken is cooked, turning and brushing with butter mixture.

Serve kabobs with cooked rice pilaf.

Makes six servings.

“The Next Food Network Star”

“Serena Palumbo”from Food Network's "The Next Food Network Star" and the online instructional cooking show "Cooking in Manhattan." will be visiting Lees on Saturday, July 17th. Serena will be signing autographs between 10-10:30am, and then she will host a cooking demonstration in our Westport Cooks Room.

Please call our service desk to reserve your seat today! All proceeds will be donated to the Habitat for Cats. There are only 30 seats available, so please sign up quick if you are interested in meeting Serena!

There is a $5.00 minimum donation required to reserve a seat.

Ingredients:
2 1/2 lb. veal cutlets (4 oz. each)
1/3 c. seasoned flour
2 eggs, beaten
1/3 c. milk
3/4 c. fine bread crumbs
1/3 c. Parmesan cheese
1 2/3 c. tomato sauce
4 oz. shredded mozzarella cheese

Directions:
Combine egg and milk. Combine bread crumbs and Parmesan cheese. Dredge veal in seasoned flour, then in egg mixture, then in bread crumb mixture.

Brown 3-4 minutes on each side in hot oil.
Place in casserole dish and pour tomato sauce over top. (Sprinkle with a little basil, oregano, and garlic if you like.)

Sprinkle shredded mozzarella on top and bake 1 hour at 325 degrees.

Directions:
Slice all vegetables and set aside. Preheat oil in wok or electric skillet at 325 degrees. Add meat and brown quickly, stirring constantly. Remove meat and throw vegetables in wok or skillet to stir fry. Again, stir constantly.

Remove vegetables after 2 to 3 minutes. (They should be barely cooked). Add cornstarch mixture to wok and stirring constantly, add sugar, garlic and pepper. When sauce is thickened and clear, add cooked vegetables and meat and heat through 2 minutes. Serve over hot rice.

4 to 6 servings.

Directions:
1 lb. (450g) lamb, cubed
1/4 cup (60 ml) hoisin sauce
2 tbls (30 ml) light soy sauce
2 tbls (30 ml) rice wine vinegar
2 tbls (30 ml) olive or vegetable oil
2 teas (10 ml) grated fresh ginger
1 or 2 large mangos
wooden skewers soaked in water

Directions:
Combine sauces, vinegar, oil and ginger to make a marinade. Add lamb cubes and marinate 4+ hours or overnight in the fridge.

Put wooden skewers in water to soak. Heat barbeque (or oven grill). Cube mangoes to same size as lamb cubes. Alternate lamb and mango cubes on skewers.

Grill over medium hot coals until lamb is tender and golden brown, basting with marinade as needed to keep moist.

Serves 4

About 1 hour before serving:
2 tsp. sugar
1 1/2 tsp. salt
1/4 tsp. crushed red pepper
1 lg. bunch broccoli

Directions:
1. In 12 inch skillet over medium-low heat, cook bacon until browned; drain on paper towel.
2. Spoon off all but 3 tablespoons bacon fat from skillet. Increase heat to medium; add potatoes and onion.
Cook until potatoes are browned, about 10 minutes, turning potatoes occasionally. To potato mixture in skillet, add 1/2 cup water; reduce heat to medium-low. Cover and cook 5 minutes longer until potatoes are tender. Stir in vinegar, sugar, salt and crushed red pepper; cook, stirring, until liquid thickens s lightly and boils.
3. While potatoes are cooking, cut broccoli into 3 x 1 inch pieces. In 5 quart saucepot over high heat, in 1 inch boiling water, heat broccoli to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes until tender-crisp, stirring occasionally.
4. Drain broccoli. Stir broccoli and bacon into potato mixture until broccoli is coated with dressing. Makes 8 servings.

Great American Chefs Series - Alice Waters Archive Recipes

Ingredients:
5 eggs, plus 2 egg whites
¾ cup sugar
1 tablespoon of grated orange and lemon peel
1 cup sifted flour
½ teaspoon salt
½ cup good quality Sauternes
½ cup plus 2 tablespoons olive oil

Cooking Directions:
Preheat oven to 375 degrees. Separate the five eggs and beat the yolks with the ¾ cup sugar using a whisk until light colored and well beaten. Add the orange and lemon peels and set aside. Combine the flour and the salt and add little by little to the egg mixture, mixing until incorporated. Add sauternes and olive oil in same way.

Beat the egg whites until stiff and fold them into the mixture. Pour this batter into an 8 inch buttered spring form pan, whose bottom is lined with parchment.
Bake for 20 minutes. Lower oven to 325 degrees and bake for another 20 minutes. Turn over off, cover with a round of parchment paper and leave in closed oven to fall for 10 minutes.
Remove and invert onto plate. Release spring form pan and allow to cool completely.
Serve with fresh baked peaches.

Directions:
In a large bowl mix together rice flour, all purpose flour, baking soda, water, salt, sugar and shredded coconut.

Dip each slice of banana in batter until well coated and deep fry over high heat until golden brown.

Serve with a scoop of ice cream on the side.

Directions:
1. Soak the beans overnight after sorting in cold water to cover.
2. Drain the beans and set aside. In a large stock pot or dutch oven, sauté the bacon until crisp. Remove from pan and drain on paper towels.
3. Pour off the bacon fat reserving 2-3 T. of the bacon fat. Add the onion and sauté until golden brown. Add the garlic and cook until it begins to lose color.
4. Add the beans, water, tomato paste, chourico, and pimento moida. Cover and let simmer 1 ½ to 2 hours or until the beans are tender, stirring occasionally to prevent scorching. Crumble bacon into the beans and season with the salt and pepper. Cook ten minutes more and serve immedietly.

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. Place ribs in a large roasting pan.

2. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.

3. Preheat grill for medium heat. Position grate four inches above heat source.

4. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.
Serves 8